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Basic Scones II




Source of Recipe


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List of Ingredients




2 � cups all-purpose flour

2 Tbsp. Baking Powder

1/3 cup sugar

Pinch salt

1/3 cup butter

� cup milk

1 egg

1 tsp. vanilla

ADD:

1 tsp. cinnamon (add some nutmeg, or switch up the spice to use ginger, etc.)

1 cup chopped nuts of your choice (walnuts, hazelnuts, almonds)

1 cup dried fruit of your choice (raisins, cherries, craisins can be put in whole but chop apricots, etc.)

FOR TOPPING:

1 Tbsp. Milk

1 Tbsp. Turbinado or regular granulated Sugar


Recipe



Preheat the oven to 375. Place a piece of parchment on a cooky sheet, jellyroll pan or half-sheet pan. Set aside.



Mix the dry ingredients in a large mixing bowl. Cut in butter until the entire mixture is crumbly. It will still look dry, this is fine.



Pour � cup milk into a one-cup measure. Add the egg and vanilla to the one-cup measure and stir with a fork. Pour this mixture into the dry ingredients and use a rubber spatula to start mixing it. (Do not overmix � like biscuits, the scones will get tough from overmixing). After a few swift strokes with the rubber spatula, use your hand to gather up the dough into a disk. Place the disk on the parchment lined pan and flatten it to about 2� in height and 7� across. (This does not have to be exact.) Brush the top of the scones with milk and sprinkle sugar over. Use a bench scraper or the end of a flat metal spatula to cut the scones into 8 wedges. Bake in preheated oven 15 minutes, rotate pan and bake 12-15 more minutes or until scones are browned and risen.